RECIPE Raw vegan sugar & gluten free mango date caramel pies

I never ever write wrote down recipes, as I love to create all in the flow and just go by taste and feeling… But somehow I am -finally?– getting into the habit of writing my creations down bit by bit, since I am getting more and more invites to give workshops, to pass on my tips and tricks in the (raw) vegan kitchen.

Which is fun, becauseI love sharing my passion and YES you TOTALLY can create tastebudsblowing food from plants; such an abundance of veggies, fruits, nuts, seeds, herbs, spices and flowers around!

The first one I’m posting is one of my most loved pies, hope you enjoy making -and gulping them up- just as much as I do!

Love, Linda

TOTAL INGREDIENTS NEEDED

12 mini pies(in muffin tin) or one big pie with 12 slices

Soft dates 500 gram

Glutenfree oatmeal 200 gram

lemon 1 whole ones- using zest and juice so use organic

Celtic seasalt 1 tablespoon

vanilla 1 bean or one teaspoon of vanilla powder

coconut oil 300 gram (softened)

water 100 gram

psylium husk 1 1/2 tablespoon

Mango 2 whole ones, flesh cubed

BASE

ingredients:

Soft dates 250 gram

Oatmeal 200 gram

lemon zest halve a lemon

celtic seasalt 1 teaspoon

Directions:

process oatmeal till fine in a blender or food processor

add the oatmeal “flour” to a large bowl

add in the rest of the ingredients and kneed till you have an even doughy consistency

voila, base done.

Mini pies in muffintin

make sure you coat your muffin tins with thin stripes op baking paper so you can easily lift them out later

Divide dough into 12 little bals en press them down in the muffin tins evenly

One Big pie

If using a big pie pan dust the bottom with some extra oatmeal or oatmeal flour to prevent from sticking

press down the dough evenly

VEGAN DULCE DE LECHE – DATE CARAMEL LAYER

ingredients:

Soft dates 250 gram

vanilla 1/2 bean or halve a teaspoon of vanilla powder

coconut oil 125 gram (softened)

water 100 gram

psylium husk 1/2 tablespoon

celtic seasalt 1/2 tablespoon

Directions:

add all ingredients except psylium in a food processor -or even better, in a high speed blender – and blend till smooth,

add in the psilium and blend till incorporated well

divide over the 12 mini pies, or even out one layer when using a big pie pan.

VEGAN ESPUGA DE MANGO – VANILLA LEMON MANGO CREAM

Mango 2 whole ones, flesh cubed

Lemon zest of 1 lemon and juice of 2

coconut oil 175 grams (softened)

psylium husk 1 tablespoon

vanilla 1/2 bean or halve a teaspoon of vanilla powder

Add all ingredients in blender or food processor and blend till super smooth.

*make sure ingredients are sort of the same temperature, as the coconut oil stiffens up (too) fast if you add in very cold mango pieces

let the mixture slowly cool in the fridge, stir every 3 minutes for about 3x

when firm enough to pipe, put the mixture in a piping bag and create a beautiful frosting.

If low on time or faith, omit the slow cooling process and pour the mixture straight from the blender over the pie(s)

decorate with wildflowers, coconut slivers or anything else that has your fancy